I love this recipe from This Rawsome Vegan Life because it looks like a rich and decadent dessert while all the while containing only truly wholesome and natural ingredients. (Seriously, this recipe only calls for fruit, coconut milk, and a couple dashes of cinnamon!)
Is this dessert? Maybe. Is this breakfast? Maybe. Are you going to be eating this for both? Absolutely.
Banana-Cinnamon Crepes with Mango & Berry Ice Cream
(For more raw and vegan goodies, check out This Rawsome Vegan Life.)
MAKES 3 - 4 CREPES
For the Crepes -
4 peeled bananas
1 teaspoon cinnamon powder
1/4 cup coconut milk
For the Ice Cream -
3 peeled frozen bananas (Note: Make sure to peel prior to freezing for optimal results.)
1/4 cup berries of choice
For the Fruit -
1 cup berries
For the Garnish -
Fresh mint leaves
1) To make the crepes: blend the bananas with the cinnamon and coconut milk until smooth. Pour into thin circles on parchment paper lined dehydrator trays (approximately 1/4 cup of batter per crepe), or baking pans, and bake in your dehydrator at 115 degrees for 3 1/2 hours or in your oven at its lowest temperature. The end result you want is crepes that don't stick on your finger and when you press on them.
2) At this point, take them away from the heat and let them cool for 20 - 30 minutes. Gently pull them away from the parchment paper.
3) To make the ice cream, blend the bananas and berries until smooth. Spread this inside the crepes, along with the chopped fresh mango and berries, and decorate with cinnamon and mint leaves.